INGREDIENTS:

For the Lemon Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons golden or white balsamic vinegar
  • 1 clove garlic, minced
  • 2 teaspoons honey
  • Pinch of salt and freshly ground black pepper, to taste

For the Quinoa Bowl:

  • 2 cups arugula
  • 1/2 cup cooked quinoa
  • 4 asparagus spears, cooked and cut into 1-inch pieces
  • 1/4 cup peas
  • 2 radishes, sliced
  • 1/2 avocado, sliced
  • 1 hard boiled egg, sliced
  • 2 tablespoons chopped Whole Natural Almonds
  • Salt and black pepper, to taste

DIRECTIONS:

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, garlic, honey, salt, and pepper. Set aside.
  2. Place the arugula in a salad bowl. Top the arugula with the quinoa, asparagus, peas, radishes, avocado, egg slices, and almonds.
  3. Drizzle with dressing and season with salt and pepper, to taste. Serve immediately.

\ Store leftover dressing in a jar in the refrigerator for up to one week.

Recipe from www.twopeasandtheirpod.com